Spiced Indian Lentil & Chicken Soup
This Spiced Indian Lentil & Chicken Soup is a hearty and flavorful dish that warms both the soul and the stomach. Combining the earthy richness of green lentils with tender pieces of chicken, this soup is infused with aromatic spices like turmeric, cumin, and coriander. It takes a couple of hours to prepare, making it perfect for a weekend meal prep. Best of all, this soup freezes beautifully, allowing you to enjoy comforting portions at a later date. A recipe that I cherished from a colleague, it resonates with the vibrant flavors of Madhur Jaffrey’s traditional Indian cooking. Serve it with a squeeze of fresh lemon for an added zing!
8
Servings
285
Calories
16
Ingredients
Ingredients
green lentils
3 cups (washed)
chicken stock
64 ounces (2 (32 ounce) boxes)
chicken stock
14.5 ounces (1 can)
ground turmeric
1 teaspoon (dry)
potatoes
2 large (peeled and cubed)
chicken breasts
4 (boiled and cut into 1/2-inch cubes)
salt
1 teaspoon (to taste)
black pepper
1 teaspoon (to taste)
garlic cloves
5 (peeled)
fresh ginger
2.5 inches (peeled and chopped)
water
4.5 tablespoons (for blending)
vegetable oil
3 tablespoons (for frying)
ground cumin
2 teaspoons (dry)
ground coriander
2 teaspoons (dry)
cayenne pepper
1/2 teaspoon (dry)
lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
In a heavy pot, combine the washed green lentils, two boxes of chicken stock, and ground turmeric. Bring this mixture to a boil over medium heat.
2
Once boiling, cover the pot slightly ajar, reduce the heat to low, and let it simmer for 30 minutes.
3
While the lentils are simmering, peel the potatoes and cut them into 1/2-inch cubes. After 30 minutes, add the cubed potatoes to the soup. Again, cover slightly ajar and continue to simmer for another 30 minutes.
4
During the second simmering phase, prepare a ginger-garlic paste by blending the peeled garlic cloves and chopped ginger with 4.5 tablespoons of water until smooth. You may also finely chop them if using a food processor.
5
After the lentils and potatoes have cooked, carefully puree the soup in batches using a blender (you can leave one batch unblended for added texture). Transfer the pureed soup to a large bowl and set it aside.
6
In a separate bowl, season the boiled and cubed chicken breasts with salt and black pepper, tossing to combine evenly.
7
In the same soup pot, heat the vegetable oil over medium heat. When hot, add the garlic-ginger paste along with ground cumin, ground coriander, and cayenne pepper. Stir continuously until the mixture becomes slightly browned and the spices have released their aroma, about 2-3 minutes.
8
Add the seasoned chicken pieces to the pot and fry for 1-2 minutes until heated through.
9
Pour in the 14.5-ounce can of chicken stock, bringing the mixture to a boil. Once boiling, cover and reduce the heat to low, allowing it to simmer for an additional 5 minutes.
10
Finally, stir in the pureed lentil and potato soup along with the lemon juice. Bring to a gentle simmer before serving it warm.
Nutrition Information
4.25g
Fat
36.75g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Indian Lentil & Chicken Soup?
It is a hearty, flavorful dish combining green lentils and tender chicken, infused with aromatic Indian spices like turmeric, cumin, and coriander.
How many servings does this recipe yield?
This recipe makes 8 servings.
What type of lentils are used in this soup?
The recipe calls for 3 cups of washed green lentils.
Can I freeze this soup for later?
Yes, this soup freezes beautifully, making it excellent for meal prep.
How many calories are in one serving?
Each serving contains approximately 285 calories.
What is the protein content per serving?
There are 17g of protein per serving.
What kind of chicken is used in the recipe?
The recipe uses 4 chicken breasts that have been boiled and cut into 1/2-inch cubes.
How much chicken stock is needed in total?
You will need 64 ounces (two boxes) for the base and an additional 14.5 ounces (one can) later in the process.
How long should the lentils simmer initially?
The lentils should simmer for 30 minutes with chicken stock and turmeric before adding potatoes.
When are the potatoes added to the soup?
Potatoes are added after the lentils have simmered for the first 30 minutes.
How do I prepare the potatoes?
Use 2 large potatoes, peeled and cut into 1/2-inch cubes.
How do I make the ginger-garlic paste?
Blend 5 peeled garlic cloves and 2.5 inches of chopped fresh ginger with 4.5 tablespoons of water until smooth.
What spices are included in the flavor base?
The soup is seasoned with turmeric, ground cumin, ground coriander, and cayenne pepper.
Is the soup spicy?
It has a kick due to 1/2 teaspoon of cayenne pepper and various aromatic spices.
Do I need to blend the entire soup?
You should puree it in batches, but you can leave one batch unblended if you prefer more texture.
What type of oil is used for frying the spices?
The recipe uses 3 tablespoons of vegetable oil.
How long should I fry the ginger-garlic paste and spices?
Stir them continuously for 2-3 minutes until they become slightly browned and aromatic.
When is the lemon juice added?
2 tablespoons of fresh lemon juice are stirred in at the very end before the final simmer.
What is the carbohydrate content per serving?
Each serving contains 36.75g of carbohydrates.
What is the fat content per serving?
Each serving has 4.25g of fat.
Who is the culinary inspiration for this recipe?
The flavors are inspired by the traditional Indian cooking styles of Madhur Jaffrey.
How much ground cumin is required?
You will need 2 teaspoons of dry ground cumin.
How much ground coriander is required?
You will need 2 teaspoons of dry ground coriander.
How much salt and pepper should I use?
The recipe suggests 1 teaspoon of salt and 1 teaspoon of black pepper, or to taste.
What is the final step of the recipe?
Bring the mixture of pureed soup, chicken, and lemon juice to a gentle simmer before serving.
Can I use a food processor instead of a blender for the paste?
Yes, you can finely chop the ginger and garlic in a food processor if you don't have a blender.
How long does the soup take to prepare?
The recipe takes a couple of hours to complete.
What kind of pot is recommended for this recipe?
A heavy pot is recommended to ensure even cooking.
How much ground turmeric is used?
The recipe calls for 1 teaspoon of ground turmeric.
What should I serve with the soup?
It is best served warm with an extra squeeze of fresh lemon for added zing.